Paparazzi in Georgetown holds a very special place in Chris and I’s hearts. Before we met, Chris had been a few times with good friends, and I’d actually enjoyed my 16th birthday dinner there! Most importantly, however, Paparazzi was part of Chris and I’s “epic first date.” This date began at the museum and gardens of Dumbarton Oaks, then carried over to coffee at Dean & Deluca, and then after some serious strolling around Georgetown, we ended up at Paparazzi for dinner. (Date length = 7 hours.)

So it’s only natural that Paparazzi would get a blog post at some point. :) The occasion this time was that Chris’ dad and uncle were in town. As expected, we all definitely enjoyed the meal!

We started out with the Calamari Con Fritti appetizer, which is a favorite for Chris. The jalapeños involved were a nice touch! I was excited to learn that Uncle K shares my interest in Italian arrabiata sauce. He actually ordered a pizza with arrabiata sauce! We hadn’t heard of that combination before, but it proved to be very yummy. I also went spicy, and here is my Penne All’ Arrabiata (“pasta quills with browned garlic, virgin olive oil and white wine in a spicy pomodoro sauce”).

Penne All’ Arrabiata

The wine turned out to be a great choice. We went with a Poggio d’Elsa Cabernet Sauvignon/Sangiovese. I’ve had those grapes separately so many times, but this may have been a first for me to try them as a blend! I am definitely a fan. This is a huge and unfair generalization, but at least for me, basic cheaper Italian wines (like most basic cheaper Old World wines) often seem to be more medium-bodied, with flavors that are further brought out only when you’re eating the right food. For instance, I find that cheaper Chianti wine is mediocre when alone, but it comes to life with Parmesan cheese. Anyway, my point is that the blend of Cabernet Sauvignon with Sangiovese made for a surprisingly bold Italian wine on its own… for a very reasonable price!

Poggio d'Elsa Cabernet Sauvignon/Sangiovese

No complaints here, Paparazzi. You know we’ll be returning to you for more special moments when we are craving solid Italian cuisine.

Earlier this week, I decided to tweak my mother’s amazing lasagna recipe in order to include some ingredients that I’ve been loving lately. Here are two things I’ve been obsessed with since honeymooning in Italy: prosciutto and arrabiata sauce. Prosciutto, according to Caitlin Fitzgibbons on HelloGiggles, is “like ham that went to university abroad — sophisticated and cultured.” Love it. Arrabiata sauce is spicy red sauce. I learned in Italy that arrabiata actually means angry! The Italian language is so beautiful.

So here is a rough recipe of my Prosciutto Lasagna with Arrabiata Sauce….

INGREDIENTS

13 x 9 pan

6 oz prosciutto

2 jars of Arrabiata sauce (I only had one, so when I realized I needed more, I added some ground cayenne pepper & red pepper flakes to a jar of normal sauce)

Package of lasagna noodles

1 pint ricotta cheese

12 oz mozzarella cheese block

(I also threw in some fontina cheese, since it had it on hand.)

Parsley

Parmesan cheese

2 eggs

Ingredients.

DIRECTIONS

Apply a thin layer of sauce at the bottom of the pan.

Then 3 long noodles. (I usually cook the noodles, but happened to have the oven-ready kind on hand.)

Alternate blobs of ricotta mixture (which is ricotta mixed with the eggs and parsley) and mozzarella across noodles.

Add sauce on top, just to cover, along with proscuitto. Sprinkle parmesan.

Repeat layering order, ending with sauce and some parmesan cheese on top.